Tip - French Bread

Prudence Hilburn: French toast is simple and inexpensive

By Prudence Hilburn
04-18-2001 / The Anniston Star

I have always had an inquiring mind when it comes to food and food 
preparation. Sometimes I wonder about the "whys" of food chemistry 
and at other times, I simply want to find out the origin of recipe 
names.

French toast falls into the latter category. Why is a slice of bread, 
dipped in egg and milk and then fried called "French" toast? As 
usual, I started to do a little research. I had almost given up hope 
of finding anything helpful when I noticed Craig Clairborne's "New 
York Times Food Encyclopedia" on one of the book shelves in my office.

According to Claiborne, pain perdu, as French toast is called in 
France, means "lost bread." As we all know, French bread dries out 
quickly and to salvage this "lost" bread, the French soaked it in a 
batter of beaten egg and milk and then fried it in butter. Sounds 
almost Southern, doesn't it? This bit of French economy has given the 
food world an inexpensive dish that will long be remembered for 
excellence in taste.

The best basic French toast that I have eaten was made with Jewish 
braided bread called Challah. When using this rich egg bread for 
French toast, you will want to cut the slices a little thicker than 
usual. You can use any French toast dipping mixture that you might 
like. When properly cooked, the French toast made with Challah is 
crisp outside and almost custard-like on the inside.

French toast is a popular item on the menu at country inns and bed 
and breakfast establishments across our country. In fact, I found 
fifty-three versions of French toast in "Specialties of the House" 
cookbook, by Julia M. Pitkin, published by Cumberland House 
Hearthside.